till warm, mix up icing.
For icing, mix sugar, buttermilk, vanilla
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
om/ For more indonesian cuisine recipes.
or 30-35 minute.
Icing:
Brown butter and brown
Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water.
Cream butter, brown sugar and eggs.
Mix dry ingredients.
Add raisins and 1/2 to 3/4 cup of liquid.
plus vanilla.
Bake in greased 13 x 9 pan at 350 for 45 minutes.
ICING:
Boil sugar, butter and milk for 2 mins, stirring constantly.
Cool 30 minutes Add icing sugar and stir til smooth.
Ice Raisin cake.
and beat until blended. If icing does not seem stiff enough
Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.
Pour hot syrup very slowly into beaten egg whites, beating constantly.
Flavor with vanilla and beat until icing is nearly cool.
Add baking powder during the last of the beating until cool and of proper consistency to spread.
For stiff consistency icing (flowers), dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
For medium consistency icing (boarders, writing), add 1 tbsp + 3 tsp of extra water.
For thin consistency icing (icing a cake), add 2 tbsp + 6 tsp of extra water.
Combine all ingredients except\tpowdered sugar and nuts. Sift sugar into liquid and beat well. Add enough sugar to make icing the consistency to spread. Sprinkle with chopped nuts. Yield: Enough to ice between 3 (8-inch) layers.
Beat all ingredients together until stiff enough to frost cake with.
This recipe makes enough icing for a large angel or chiffon cake.
f the cake with lemon icing, sprinkle with slivers of lemon
br>To make the maple icing, mix the confectioners' sugar and
br>Meanwhile, for the coffee icing, combine the coffee and milk
ack.
For the lemon icing, sift the powdered sugar into
br>Meanwhile, for the mascarpone icing, beat cream cheese, powdered sugar
o cool.
For the icing, sift powdered sugar into a
br>For the cream cheese icing, place the cream cheese in
ell risen.
For the icing, mix sifted powdered sugar and
ack.
For the caramel icing, combine brown sugar, butter and
ompletely.
To make the icing:
In a large bowl